fruit chips vacuum making machine
• Under reduce pressure
• Frying temperature below the boiling point (lower than conventional method) <80 c
• Rapid removal of water from fruit surface (make VF crispy)
• Oil elimination system in vacuum fryer (centrifuge)
Benefits of Vacuum frying
• Low oil content (2-3%) in product
• Low risk of carcinogen (leads to cancer)
• Retain fruit and vegetable nutrients
• Less effects on oil quality (low temperature)
• Remain color, flavor and texture
• More crispy (rapid removal of water from fruit surface)
Best quality
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